CSA report: Landisdale Farm, week 11
Saturday, August 16, 2008
It’s depressing to walk up the Landisdale Farm stand at Clark Park, see the gorgeous tomatoes they’ve got on sale, and then not get any tomatoes in your CSA share from them. It is. But at least the size of the share is a little bigger this week, even if there are no tomatoes.
- Three heads of lettuce. For the love of pete, I can’t take the lettuce! Do they grow this stuff in a place where the lettuce never bolts? I feel guilty that all the lettuce ends up in the compost heap, but who eats that much lettuce?
- Three small heads of cabbage
- Three green bell peppers and two purple bell peppers
- Eight red potatoes
- Six shallots. Something unexpected and interesting! I’m thrilled to have the shallots!
- A pint of plums
- Two bunches of swiss chard
So...what’s on the agenda for meals this week? I’ll probably roast the peppers and freeze them, along with the chard (I have tons of it in the garden right now for fresh eating).
With cabbage, I’d normally just shred it and throw it in the vat to make sauerkraut. However, I never ate all the sauerkraut I made last year. There’s the option of making soup, although August is not really soup weather. I’m not really in the mood for any kind of slaw or kimchi or stuffed cabbage, which really narrows down the options. But there are options, beginning with this amazing-sounding recipe for Braised Green Cabbage with Onions, Carrots, and a Poached Egg.
Here are some other ideas:
- cabbage and potato bake
- warm cabbage with bacon and gorgonzola
- cabbage curry
- cabbage latkes
- stir-fried spicy cabbage
Posted by Nicole on 08/16 at 03:04 PM
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those look like wonderful recipes for cabbage. Here is a soup that has been a big hit:
dice bacon & brown in a large pot or dutch ovem (I love my dutch oven!) - skip this and just use a splash of olive oil in the bottom of the pot and proceed to the potatoes to make it vegan. If you use bacon, remove it and most of the fat once its cooked. Leave just enough fat in the pot to toss in diced potatoes and get them to start to soften up. Then toss in thin sliced onion and chopped garlic. Just cook a little longer till the onions start to turn translucent. Toss in about 5-6 cups of chicken (or veggie) stock & a can of drained & rinsed white beans. If you used bacon at the beginning, be sure to scrape the bottom as you stir - the broth will turn in a rich golden brown. As it simmers, toss in chopped cabbage. Once the cabbage is done to your liking, spoon it into bowls (on top of day old crusty bread makes it extra hearty) and top with the bacon. YUM!
And this slaw is always a big hit, even with people who claim not to like slaw. Shred the cabbage as thin as you can & into bite size lengths. Half about a pint of grape tomatoes, rough chop a handful (or as much as you like) cilantro, and diced pepper to taste (I use red peppadews - both sweet & hot at the same time). To make the dressing, squeeze a couple limes into a container with a lid, add a couple table spoons of olive oil, and salt&pepper;to taste). Shake, pour over the slaw, & toss. Toast unsalted shelled peanuts in a dry pan & use to top right before serving. Makes a great snack too!